African Curried Chickpea Stew
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
African Curried Chickpea Stew is a flavorful vegan meal, combining chickpeas, quinoa, kale, and coconut milk.
  • • ½ cups dried chickpeas, soaked overnight
  • • 1 cup quinoa
  • • 2 tbsp olive oil
  • • 1 medium onion, diced
  • • 1 medium red bell pepper, diced
  • • 2 garlic cloves, minced
  • • 3 cups vegetable broth
  • • 2 tomatoes, diced
  • • 1 tablespoon curry powder
  • • ½ teaspoon ground ginger
  • • ½ teaspoon salt
  • • 1 lb kale, chopped
  • • 1 14-oz can light coconut milk
  1. Drain the chickpeas soaked overnight. Place in a medium pot and cover with water until the water is about an inch higher than the chickpeas. Bring to a boil. Cover and simmer for 40 minutes or until chickpeas are tender. Drain and set aside.
  2. Place quinoa and 3 cups of water in a small pot. Bring to a boil, then cover and simmer for 20 minutes or until done. Fluff with fork and set aside.
  3. While the quinoa is cooking, heat oil in a stockpot over medium heat. Add the onions and red pepper and cook, stirring occasionally, until softened (about 5 minutes). Add the garlic and cook for one minute more.
  4. Add the broth, tomatoes, chickpeas, curry powder, ginger, salt, and a few grinds of pepper to the stockpot. Bring to a boil over high heat. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally. Add the kale and stir until wilted.
  5. Add the coconut milk and quinoa and cook, stirring occasionally, until it is heated through. Season with salt, pepper, and curry powder to taste.
Recipe by Sweet Little Kitchen at